Hotel management notes of food production of kitchen planning (3/4 semester)
Hotel management notes of food production of kitchen planning (3/4 semester). The plan or layout of a kitchen should be determined by a clear catering policy, even though the plan is often limited by space available. The policy adopted and the space ...See more
and layout required for the kitchen to carry out that policy will be affected by many factors like, the type of business, whether a restaurant is for resident guests or is open for the public. The type of area it is located in and one type of customer, seasonal
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